For our Iksplor families who love cooking over a campfire and dining with a view, this one’s for you! We’ve partnered with Chef Corso from Outdoor Eats to bring you five simple, kid-approved recipes that will make your next outdoor adventure delicious and fun for everyone.  From breakfast to dessert, there’s something for everyone: start the day with cheddar pancakes, refuel at lunchtime with a DIY pizza, and enjoy hearty fried rice for dinner. For snacks and treats, we’ve got popcorn and blueberry rice crispy treats the whole family will love. These recipes are designed for happy campers of all ages!

Breakfast 

Bacon Cheddar Griddle Cakes

Servings: 2-4
Prep & Cook Time: 30 minutes
Ingredients:

• 12 oz water
• 2 cups pancake mix (try Kodiak Cakes mix for extra protein)
• 2-3 oz bacon, precooked and crumbled
• 4 oz cheddar cheese, grated
• 1 tsp salt
• 1/2 tsp mustard powder or one mustard packet
• 1/4 cup oil (for skillet)

Instructions

1. Prepare Batter
   In a large bowl, mix all ingredients except the oil. Let the batter sit for 5 minutes.
2. Preheat Skillet
   Turn the burner to medium heat and coat the skillet with oil.
3. Cook Griddle Cakes
• Spoon approximately 2 tablespoons of batter into the skillet for each griddle cake.
• Cook until golden brown on one side, adjusting the heat as needed.
• Flip and cook until the other side is golden brown.
4. Serve
   Enjoy your griddle cakes! Don’t forget to pack out any leftovers.

Tips

• For extra protein, try using a high-protein pancake mix like Kodiak Cakes or adding powdered eggs.
• Garnish with chopped green onions for added flavor.

Lunch

Pizza Grain Bowl

Servings: 2-4
Prep Time: 15 minutes
Dietary Notes: Gluten-Free, No Cooking
Ingredients:

• 16 oz pre-cooked quinoa or grain mix
• 1/4 cup olive oil
• 1 lemon, juiced
• 8 oz baby tomatoes, chopped if desired
• 6 oz pepperoni or Italian salami, chopped
• 4 oz mozzarella or your favorite cheese, cubed
• 2 oz olives, sliced if desired
• 2 tsp oregano
• 1 tsp chili flakes

Instructions

1. Prep Ingredients
   Chop salami, cheese, tomatoes, and olives as needed.
2. Combine
   In a large bowl, mix all ingredients together. Stir to coat with olive oil and lemon juice.
3. Marinate
   Let the mixture sit for about 10 minutes for flavors to meld.
4. Serve
   Enjoy your grain bowl fresh! Perfect for an easy, no-cook meal on the go.

Tips

• Customize with your favorite toppings—try a veggie version, add pineapple for a Hawaiian twist, or pack it with extra meats.

Snack

Honey Cashew Kettle Corn

Servings: 4-6
Dietary Notes: Dairy-Free, Vegetarian, Gluten-Free
Ingredients:

• 3 tbsp oil
• 2 oz popcorn kernels
• 1 tsp salt
• 1/4 cup cashews
• 4 honey packets

Instructions

1. Heat Oil
   Turn the burner to high heat. Add oil and 3 popcorn kernels to the pot.
2. Pop Test Kernels
   Wait for the test kernels to pop! This lets you know the oil is ready.
3. Add Ingredients
   Once the test kernels have popped, add the remaining popcorn kernels, salt, and cashews. Cover the pot immediately.
4. Pop and Toss
   Shake the pot continuously to keep the kernels and cashews from burning. Continue until the popping slows down.
5. Add Honey
   Turn off the heat. Open the pot and drizzle in the honey packets, then cover and toss to coat evenly.
6. Serve
   Enjoy this sweet and salty kettle corn! Perfect for snacking on the go.

Tips

• Keep the pot covered while tossing to avoid splattering hot oil. Safety first!

Dinner

Mango Fried Rice

Servings: 2-4
Dietary Notes: Dairy-Free, Vegan, Vegetarian, Gluten-Free
Ingredients:

• 16 oz water
• 1/2 bunch green onions, chopped
• 1 cup mango, fresh (or 1/2 cup dried mango, chopped)
• 2 cups instant rice
• 2 tbsp sesame oil
• 1/4 cup soy sauce
• 1 tbsp sriracha
• 2 tbsp rice vinegar
• 1/2 tsp garlic powder

Instructions

1. Prepare for Cooking
   Turn on the burner to high heat. Add water to a pot and bring to a boil.
2. Chop Ingredients
   While waiting, chop green onions and mango if needed.
3. Combine Ingredients
   Once the water is boiling, add all ingredients except for the green onions. Stir well, cover, and turn off the burner. Let sit for 10 minutes.
4. Cook
   After 10 minutes, turn the burner to medium heat. Stir the mixture and cook for 2-4 minutes.
5. Add Green Onions
   Add the chopped green onions and cook for an additional minute.
6. Serve
   Enjoy this vibrant, flavorful rice dish! Perfect for packing out or enjoying on the go.

Dessert 

Blueberry Lemon Banana Rice Crispy Treat Bowl

Servings: 3-4
Cook Time: 10 minutes
Dietary Notes: Dairy-Free, Vegetarian
Ingredients:

• 3 tbsp oil
• 4 oz marshmallows
• 2 oz water
• 4 cups rice crispy cereal
• 6 oz blueberries
• 1/4 cup banana chips
• 1 lemon

Instructions

1. Melt Marshmallows
   Turn the burner to medium heat. Add oil, marshmallows, and water to a pot. Stir continuously until the marshmallows are fully melted.
2. Combine Ingredients
   Turn off the burner. Add the blueberries, banana chips, and rice crispy cereal. Stir well to combine.
3. Add Lemon
   Squeeze fresh lemon juice over the mixture for a burst of citrus flavor.
4. Serve
   Enjoy this fruity, crispy treat! Perfect for a quick snack or on-the-go adventure.

More about Chef Corso:

Chef Corso is your culinary guide to the outdoors, crafting delicious, easy-to-pack meals for any adventure. Inspired by his backpacking trips in North Cascades National Park, he saw the need for better camp food—something beyond freeze-dried meals and trail mix. As a classically trained chef from the Pacific Northwest with over 20 years of experience, Chef Corso swapped fine dining for mountain trails to create recipes that are simple to shop for, lightweight, and packed with flavor. No matter your activity or dietary needs, he’s got you covered for an unforgettable outdoor dining experience.